Smoky Miso Shiitake Chicken Soup

Smoky Miso Shiitake Chicken Soup

Oh holy deliciousness!!! Mushroom and chicken stock loaded with miso and spices, a bit of fresh ginger and garlic, and finished with a touch of vinegar and coconut oil! All poured around a pile of sautéed shiitake mushrooms, shredded chicken, and Thai basil. Topped with a little pickled onions, and dulse. MIND BLOWN!

Course Main Course, Soup

Keyword miso chicken soup, smoky miso soup

Prep Time 5minutes

Cook Time 25minutes

Total Time 30minutes

Servings 4

Author Ian Wickman

Ingredients

Smoky Miso Soup Base

2cupschicken stock

2cupsmushroom stock

1tbspred miso(make sure it's GF if you are!)

1tbspdried juniper berries(can crush these if you want but I left mine whole)

2tspgrated ginger

1tspminced garlic

1tspsmoked paprika

1/2tspChinese five spice

1/8tspground chipotle

Sautéed Mushrooms and Chicken

2cupsshredded chicken, already cooked(I pulled the rest of the meat off of a chicken I had roasted the night before)

8ozshiitake mushrooms, sliced thin

1/4cupthai basil, roughly chopped

1tspolive oil

1pinchsalt

1pinchpepper

Finish

2tspcoconut oil

2tsprice vinegar

1/4cuppickled onions(here's my quick pickled onion recipe if you need to make them ahead, about 2 hours before)

1tbspdulse(Optional but highly recommended)

Instructions

Smoky Miso Soup Base

Add all the soup base ingredients to a pan over medium heat and stir to combine, once it comes to a slow boil reduce heat and simmer for about 20 minutes or so.

Sautéed Mushrooms and Chicken

About half way through the soup base simmering away, heat a skillet over medium high heat. Once the pan is hot add the olive oil and swirl to coat.

Add mushrooms and sautè for a couple minutes until they start to soften.

Add chicken and sprinkle with salt and pepper, continue cooking for another couple minutes until the mushrooms release their moisture and the chicken is reheated.

Finally, turn the heat off, add the basil and stir to combine throughout.

Finish

Once the stock is done simmering, remove from heat and add the coconut oil and vinegar, stir to combine (might take a second for the coconut oil to melt).

In the middle of each bowl pile a bit of the sauteed chicken and mushrooms and then pour the soup around it. Top with some pickled onions and sprinkle with dulse. Enjoy!

Notes

This recipe came about after I had done a red miso and rosemary roasted chicken but did finish it off the night before. It was a little cold and my wife was a little sick so I decided a smoky miso chicken soup was needed! The results were SO GOOD! You can make it with basically any precooked chicken (or just cook it while sautéing ) or even make it vegetarian and just use mushrooms!

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About

Hello, my name is Ian. I cook simply, seasonally, and sustainably. I love how food and drink connect us and bring us closer together. Every meal and every ingredient has a story to explore and to share.

It’s through these connections, laughing more, sharing stories, and eating healthier that we all win.

Oh, and did I mention I love well crafted cocktails?

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